Shiowshuh Sheen

Summary

Affiliation: Agricultural Research Service
Country: USA

Publications

  1. ncbi Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode
    Shiowshuh Sheen
    Food Safety and Intervention Technologies Research Unit, USDA, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038, USA
    J Food Sci 77:E209-14. 2012
  2. ncbi Impact of mechanical shear on the survival of Listeria monocytogenes on surfaces
    Shiowshuh Sheen
    Eastern Regional Research Center, U S Dept of Agriculture, Wyndmoor, PA 19038, USA
    J Food Sci 75:E387-93. 2010
  3. ncbi Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing
    Shiowshuh Sheen
    Microbial Food Safety Research Unit, US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038, USA
    Food Microbiol 27:37-43. 2010
  4. ncbi Modeling surface transfer of Listeria monocytogenes on salami during slicing
    S Sheen
    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U S Dept of Agriculture, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    J Food Sci 73:E304-11. 2008
  5. ncbi Food surface texture measurement using reflective confocal laser scanning microscopy
    S Sheen
    Eastern Regional Research Center, Microbial Food Safety Research Unit, Agricultural Research Service, U S Dept of Agriculture, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    J Food Sci 73:E227-34. 2008
  6. ncbi Modeling transfer of Listeria monocytogenes from slicer to deli meat during mechanical slicing
    Shiowshuh Sheen
    Eastern Regional Research Center, Agricultural Research Service, U S Department of Agriculture, Wyndmoor, Pennsylvania 19038
    Foodborne Pathog Dis 5:135-46. 2008
  7. ncbi Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats
    Shiowshuh Sheen
    Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    Food Microbiol 28:1095-100. 2011
  8. ncbi Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces
    Cheng An Hwang
    U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Residue Chemistry and Predictive Microbiology Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
    J Food Prot 75:1404-10. 2012
  9. ncbi Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions
    Cheng An Hwang
    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    Food Microbiol 28:350-5. 2011
  10. ncbi Kinetics of thermal destruction of Salmonella in ground chicken containing trans-cinnamaldehyde and carvacrol
    Vijay K Juneja
    Eastern Regional Research Center, U S Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
    J Food Prot 75:289-96. 2012

Detail Information

Publications13

  1. ncbi Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode
    Shiowshuh Sheen
    Food Safety and Intervention Technologies Research Unit, USDA, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038, USA
    J Food Sci 77:E209-14. 2012
    ..PRACTICAL APPLICATION: The results demonstrated in this report with the "smart" microwave oven design may enhance microwaveable food safety and quality, and therefore promote the microwaveable food business...
  2. ncbi Impact of mechanical shear on the survival of Listeria monocytogenes on surfaces
    Shiowshuh Sheen
    Eastern Regional Research Center, U S Dept of Agriculture, Wyndmoor, PA 19038, USA
    J Food Sci 75:E387-93. 2010
    ..This study provides clear evidence that surface shear can kill foodborne pathogens and reduce cross-contamination. The lethal effects of surface shear may further enhance food safety...
  3. ncbi Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing
    Shiowshuh Sheen
    Microbial Food Safety Research Unit, US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038, USA
    Food Microbiol 27:37-43. 2010
    ..The surface cross-contamination prediction of E. coli O157:H7 for sliced deli meat (ham) using the developed models were demonstrated. The empirical models may provide a useful tool in developing the RTE meat risk assessment...
  4. ncbi Modeling surface transfer of Listeria monocytogenes on salami during slicing
    S Sheen
    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U S Dept of Agriculture, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    J Food Sci 73:E304-11. 2008
    ..Considering only few data are available in the literature regarding food pathogen surface transfer, the empirical models may provide a useful tool in building risk assessment procedures...
  5. ncbi Food surface texture measurement using reflective confocal laser scanning microscopy
    S Sheen
    Eastern Regional Research Center, Microbial Food Safety Research Unit, Agricultural Research Service, U S Dept of Agriculture, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    J Food Sci 73:E227-34. 2008
    ....
  6. ncbi Modeling transfer of Listeria monocytogenes from slicer to deli meat during mechanical slicing
    Shiowshuh Sheen
    Eastern Regional Research Center, Agricultural Research Service, U S Department of Agriculture, Wyndmoor, Pennsylvania 19038
    Foodborne Pathog Dis 5:135-46. 2008
    ..This study showed the initial step for the development of surface transfer model and discussed the factors that might need to be considered and included in future study to expand the model applications...
  7. ncbi Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats
    Shiowshuh Sheen
    Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    Food Microbiol 28:1095-100. 2011
    ..The results showed that the growth of Lm on RTE ham was delayed by pre-exposure to chlorine (at ≤ 50 ppm). The predictive models developed will contribute to microbial risk assessments of RTE meats...
  8. ncbi Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces
    Cheng An Hwang
    U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Residue Chemistry and Predictive Microbiology Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
    J Food Prot 75:1404-10. 2012
    ..5% LA for 30 min may be used to control the growth of L. monocytogenes on cooked meat, and the models would be useful for selecting LA immersion treatments for meat products to achieve desired product safety...
  9. ncbi Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions
    Cheng An Hwang
    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    Food Microbiol 28:350-5. 2011
    ..Data from this study provide additional information regarding the growth suppression of L. monocytogenes by the native microflora for assessing the survival and growth of L. monocytogenes in ready-to-eat meat products...
  10. ncbi Kinetics of thermal destruction of Salmonella in ground chicken containing trans-cinnamaldehyde and carvacrol
    Vijay K Juneja
    Eastern Regional Research Center, U S Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
    J Food Prot 75:289-96. 2012
    ..Thermal death times from this study will be beneficial to the food industry in designing hazard analysis and critical control point plans to effectively eliminate Salmonella contamination in chicken products used in this study...
  11. ncbi Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes
    Cheng An Hwang
    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U S Dept of Agriculture, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    J Food Sci 74:M522-9. 2009
    ..monocytogenes in smoked seafood...
  12. ncbi Modeling the growth characteristics of Listeria monocytogenes and native microflora in smoked salmon
    C A Hwang
    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U S Dept of Agriculture, 600 E, Mermaid Lane, Wyndmoor, PA 19038, USA
    J Food Sci 74:M125-30. 2009
    ..monocytogenes were similar to those of native microflora. These models can be used to estimate the growth characteristics of L. monocytogenes in smoked salmon, and thereby enhance the microbiological safety of the product...
  13. ncbi Modelling transfer of Listeria monocytogenes during slicing of 'gravad' salmon
    Kaarina Aarnisalo
    VTT Technical Research Centre of Finland, P O Box 1000, FI 02044 VTT, Finland
    Int J Food Microbiol 118:69-78. 2007
    ..The predictive models described herein can assist salmon processors and regulatory agencies in assessing cross-contamination from contaminated slicing machines to product and in designing risk management strategies...